Sunday, January 06, 2008

Sage Dinner Rolls

To go with our Vegetable Noodle Soup, I decided we should have these homemade dinner rolls. I happened to have some sage on hand, so it worked out nicely. I can't take credit for the pairing - the entire meal is yoinked straight from DesertCulinary. But it's a good combination - the dinner rolls pair complement the soup very well.

The rolls are super-easy to make and only take a couple of hours. I love that I'm comfortable enough with baking now that I can wake up and say, "Hmm I would like some rolls with dinner. I will just whip up a batch." It's fun! They are yummy, albeit a bit dense, and we would make it again.

looks like a butt
I apologize for the fact that the rolls in this photo look like little butts.

Sage Dinner Rolls
DesertCulinary, originally from Cooking Light

2 1/2 cups all-purpose flour, divided
1 cup whole wheat flour
2 1/4 teaspoons instant yeast
3 tablespoons minced fresh sage
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon honey

In a large bowl, whisk together 2 1/4 cups all-purpose flour, wheat flour, yeast, sage, salt and pepper.

In a small bowl, combine warm water, oil and honey. Pour into the dry ingredients and stir together until a soft dough forms. Scoop the mixture out onto a lightly floured surface and knead until smooth and elastic - add enough of the remaining flour to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled, about 1 hour. Punch dough down - cover and let rest 5 minutes.

Evenly divide the dough into 12 pieces - shape each piece into a tight ball, covering them to prevent drying. Place the dough balls on a large baking sheet covered with parchment paper. Use a sharp knife or kitchen shears to cut a 1/4" deep X in the top of each roll. Cover and let rise until doubled in size, about 30 to 45 minutes.

Meanwhile, preheat oven to 350.

Bake until puffed and beginning to brown, about 20 to 25 minutes. Transfer rolls to a wire rack to cool.

Yield: 12 rolls

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